Wild Rice Tomato Combo
  • 1 cup uncooked Chieftain Wild Rice
  • ½ pound bacon, cut up
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • ½ cup green pepper, finely chopped
  • 16-ounce can tomatoes
  • 8-ounce cans mushrooms, stems and pieces
  • 10 Pimento-stuffed olives, sliced

Prepare wild rice. Partially fry bacon; add onion, celery and green pepper. Saute´ until transparent. Add tomatoes and tomato sauce; heat to slow boil. Add mushrooms and olives; simmer at least 1 hour. Combine wild rice and sauce. Turn into greased casserole. Bake at 350° for 30 to 40 minutes.